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Chicken and lentil broth

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Chicken and lentil broth

35 minutes

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Chicken and lentil broth

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 onions, finely diced
4 cloves garlic, crushed
50 g Black Forest ham, diced
5 g tarragon (fresh or dried)
3 T butter
300 g lentils, soaked
¾ cup medium sherry
1.5 litres chicken stock
2 cups cream
Sea salt and freshly ground black pepper

Method

Gently fry the onion, garlic, ham and tarragon in the butter until the onions are golden.

Add the lentils and sherry and simmer for a few minutes before adding the chicken stock. Bring to a boil and simmer for 15 to 20 minutes.

Add the cream and simmer again for a further 5 minutes.

At this point, you can either transfer a quarter of the soup to a blender, blend and then return the mixture to the remaining soup to achieve a textured broth, or simply season to taste and serve as a rustic chunky soup.

TASTE’s take:
Serve this delicious autumn soup with a slice of pan-fried chicken breast, fresh herbs and crunchy croutons.